405 kcal
75 min.
Recipe for Mazurek with date cream
0 reviews
NaN g
405 kcal
3 kcal
405.3
6.9g
27.6g
32.5g
Ingredients (servings):
8
Converted ingredients are going to appear on the shopping list
- Dates10× piece (250 g)
- Millet flour14× tablespoon (210 g)
- Coconut cream20× teaspoon (200 g)
- Butter20× teaspoon (100 g)
- Peanut butter, wholegrain3× tablespoon (60 g)
- Almonds1.5× handful (45 g)
- Natural yoghurt2× teaspoon (24 g)
- Erythritol2× tablespoon (20 g)
- Eggs chicken yolk1× piece (20 g)
- Cocoa powder1× tablespoon (10 g)
- Baking powder0.25× teaspoon (1 g)
How to make Mazurek with date cream
1. Into a bowl, sift the flour, add erythritol, cubed butter, and baking powder. Chop the butter with the flour using a knife or a mixer's paddle attachment until it becomes a fine crumble.
2. Then mix in the yogurt followed by adding the egg yolk and combine the ingredients into a uniform and smooth dough. Form it into a ball, flatten it into a disk, wrap in cling film, and refrigerate the dough for about 30 minutes.
3. Preheat the oven to 180°C. Roll out the dough between two sheets of baking paper, then transfer it with the bottom paper to a 20 x 30 cm pan and patch any missing spots. Prick the base with a fork, and make a decorative edge by pressing the tines of the fork around the edges. Bake the dough for about 18-20 minutes until golden. Once ready, remove from the oven and let it cool.
4. Soak the dates in boiling water for 15 minutes, then drain. Place the soaked dates in a blender bowl, add thick coconut cream, peanut butter, cocoa, and blend until smooth.
5. After the base has cooled, spread the date cream on top and refrigerate to set.
6. Garnish with whole almonds and almond flakes.
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